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    .Foolproof All-Butter Double-Crust Pie Dough

    Source of Recipe

    From "The Perfect Pie" by America's Test Kitchen

    List of Ingredients

    • 20 tablespoons (2 sticks) unsalted butter, chilled, divided
    • 2 cups (12 ounces) all-purpose flour, divided
    • 2 tablespoons sugar
    • 1 teaspoon salt
    • cup (4 ounces) ice water, divided


    1. Grate 4 tablespoons butter on large holes of box grater and place in freezer. Cut remaining 16 tablespoons butter into -inch cubes.

    2. Pulse 1 cups flour, sugar, and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogeneous paste forms, 40 to 50 seconds. Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade. Add remaining 1 cup flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses. Transfer mixture to bowl. Add grated butter and toss until butter pieces are separated and coated with flour.

    3. Sprinkle cup ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining cup ice water over mixture and toss to combine. Press dough with spatula until dough sticks together. Using spatula, divide dough into 2 equal portions. Transfer each portion to sheet of plastic wrap. Working with one portion at a time, draw edges of plastic over dough and press firmly on sides and top to form compact, fissure-free mass. Wrap in plastic wrap and form into 5-inch disk. Refrigerate dough for at least 2 hours or up to 2 days.

      Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)

      Makes one 9-inch double crust




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